Chilled California Walnut and Cucumber Sunshine Soup
When the weather’s fine, embrace the sunshine with our chilled cucumber and walnut soup! This stunning bowl makes a show stopping starter at summer dinner parties.
Prep Time 10 minutesminutes
Servings 4People
Calories 500kcal
Ingredients
For the soup:
400gcucumberpeeled and roughly chopped
3spring onionsroughly chopped
1cloveof garlicminced
Small bunch of tarragon
Couple of sprigs of mint
Small bunch of basil
100gCalifornia walnuts
220gGreek yoghurt
30mllemon juiceplus a little extra
70mlextra virgin olive oil
A pinch of salt and pepper
For the garnish:
8ice cubes
2radishesthinly sliced
50gCalifornia walnutstoasted
Mixed herbs
Salad leaves
Extra virgin olive oil
Instructions
Place all the ingredients for the soup into a blender and blitz until smooth. Season with the salt and pepper, adding a little more lemon juice if you like.
Pour the soup into four bowls and garnish with your choice of fresh herbs and leaves, sliced radishes, toasted walnuts and a drizzle of extra virgin olive oil.
Pop one or two ice cubes in each bowl to keep the soup chilled.